WARM LENTIL SALAD
Who said salads have to be served chilled? This soon-to-be family classic is best served warm.
Provided by Patak's Canada
Categories Salad
Time 30m
Yield 2
Number Of Ingredients 7
Steps:
- Add olive oil to a pan on medium heat. Add onions and peppers and saute until tender.
- Stir in Patak's Tandoori Curry Paste.
- Add lentils and saute until hot.
- Pour the mixture into a serving bowl, top with lemon juice, parsley, and enjoy!
Nutrition Facts : Calories 319 calories, Carbohydrate 35.2 g, Fat 14.4 g, Fiber 13.4 g, Protein 14.4 g, SaturatedFat 2 g, Sodium 532.4 mg, Sugar 5 g
EASY WARM LENTIL SALAD
This recipe was featured in this months Family Circle. I have eliminated the sausage called for in the original recipe to make this a great, easy vegan option!
Provided by Miss_Elaine
Categories Lentil
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook lentils according to package directions, 20-25 minute or until tender. Drain.
- Stir together lentils, artichokes, scallions, red pepper, and carrot in medium sized bowl. Drizzle vinagrette over top and stir until well blended. Serve immediately.
WARM LENTIL SALAD WITH ROASTED BEETS AND GOAT CHEESE
Steps:
- Begin by roasting the beets.
- Tie onion, carrot, celery, bay leaf, and thyme sprigs together in cheesecloth. Place chicken stock in a medium saucepan and bring to a boil. Stir in the lentils, season with salt and pepper, and reduce the heat to medium-low and cook until the lentils are tender, about 20 minutes. Drain well and discard the cheesecloth bag of aromatics.
- Heat the oil in a large saute pan over medium heat. Add the bacon and cook until lightly golden brown. Remove the bacon with a slotted spoon to a dish lined with paper towels. Add the garlic and carrot to the pan and cook until soft, about 5 minutes. Add the cooked lentils and bacon to the pan and stir to combine. Stir in the chopped thyme and 1 tablespoon of sherry vinegar. Season with salt and pepper, to taste. Keep warm.
- To assemble, place the frisee in a large bowl, toss with half of the vinaigrette, and season with salt and pepper. Arrange the roasted beets around the outside of 4 dinner plates. Divide the greens among each plate in the center. Top the frisee with some of the warm lentils and place a slice of the goat cheese on top. Drizzle each salad with the remaining vinaigrette. Serve with slices of French bread.
- Preheat oven to 375 degrees F.
- Coat beets lightly with oil. Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes. Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices.
- Whisk together the vinegar, mustard, thyme and salt and pepper in a small bowl. Slowly drizzle in the oil and whisk until emulsified.
WARM LENTIL SALAD WITH SUN-DRIED TOMATOES
I am really coming to enjoy lentils which is something I never would have anticipated in the past but they really are versatile. I stole this off a a vegan website and have been meaning to try it. I am sticking it here so I don't forget I have it. They didn't list serving amounts so I am guessing a tad.
Provided by Sarah_Jayne
Categories Lentil
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- In a small saucepan, combine the tomatoes with water to cover. Bring to a boil, remove the pan from the heat, and set aside.
- In a medium saucepan, bring 2 quarts water to a boil.
- Add the lentils and boil, uncovered for 15 minutes.
- Add 1/2 teaspoon salt and continue to boil for 10-15 minutes, until the lentils are tender but still hold their shape.
- Drain, transfer the lentils to a mixing bowl, and toss them with 1 tablespoon of the oil.
- In a heavy skillet over medium heat, warm the remaining oil.
- Add the onion, carrot, and celery, and cook, stirring often, until tender, 8 to 10 minutes.
- Add the garlic and cook 2 minutes longer.
- Stir the vegetables into the lentils.
- Drain the tomatoes, slice them into quarters.
- Add them to the lentil mixture.
- Season the salad with vinegar and add salt and pepper to taste.
- Garnish with chopped parley. Serve.
Nutrition Facts : Calories 725.3, Fat 37.4, SaturatedFat 5.2, Sodium 248.2, Carbohydrate 73.4, Fiber 32.5, Sugar 9.4, Protein 27.1
WARM LENTIL-AND-CAULIFLOWER SALAD
This main-course salad is a perfect plant-based meal for a weeknight dinner. The roasted cauliflower "steaks" are as delicious as they are satisfying, while the warm lentil salad that goes with them is full of flavorful roasted tomatoes, briny capers, and peppery arugula.
Provided by Sarah Carey
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 50m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Preheat oven to 475°F, with a rimmed baking sheet on center rack and another rack in top position. Toss together tomatoes, garlic, capers, and 2 tablespoons oil; season with salt and pepper. Brush cauliflower evenly with 3 tablespoons oil, season, and arrange on sheet. Roast until undersides are golden, 12 to 13 minutes. Flip and push to one side; add tomatoes to other and roast 12 minutes more.
- Stir lentils into tomatoes. Drizzle with 2 tablespoons oil; season. Sprinkle everything with cheese. Switch oven to broil, and broil on top rack until cheese has melted, 1 to 2 minutes. Toss arugula with remaining 1 tablespoon oil and vinegar; season. Serve cauliflower and lentils with arugula salad, sprinkled with almonds.
WARM LENTIL SALAD WITH SAUSAGE
Steps:
- Bring lentils, water, and bay leaf to a boil in a 2- to 3-quart heavy saucepan, then reduce heat and simmer, covered, until almost tender, about 15 minutes. Stir in 1/2 teaspoon salt, then simmer lentils, covered, until tender but not falling apart, 3 to 5 minutes.
- While lentils simmer, cook onion, carrots, celery, garlic, thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper in 2 tablespoons oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until vegetables are just softened, 7 to 9 minutes.
- Make vinaigrette by whisking together vinegar, mustard, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a bowl. Add remaining 1/2 cup oil in a slow stream, whisking until blended well.
- Drain lentils in a colander, discarding bay leaf, and return to saucepan along with vegetable mixture and vinaigrette. Cook over low heat, stirring, until heated through. Keep warm, covered.
- Brown kielbasa in cleaned and dried 12-inch heavy skillet (in 2 batches if necessary), turning over once, about 2 minutes per batch. Stir kielbasa and parsley into lentils.
WARM LENTIL SALAD WITH POACHED EGGS
French green lentils and Swiss chard join the aromatic blend of finely diced onion, carrot, and celery known as mirepoix in this hearty salad. It's tossed in a lemony mustard dressing while still warm and finished with fresh parsley, creamy goat cheese, crunchy almonds, and the piece de resistance, poached eggs.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h15m
Yield Serves 6 to 8
Number Of Ingredients 14
Steps:
- In a bowl, whisk together lemon juice, Dijon, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Slowly add oil, whisking constantly, until emulsified; set aside.
- In a saucepan, cover lentils with at least 2 inches cold water; season with 1 1/2 teaspoons salt. Bring to a boil, then reduce heat to medium-low and simmer until lentils are tender but not mushy, 18 to 22 minutes. Drain and transfer to a large serving bowl.
- Meanwhile, melt butter in a large skillet over medium heat. Add carrots, celery, onion, and chard stems. Season with 1 1/2 teaspoons salt and cook, stirring occasionally, until vegetables are tender but do not develop color, 6 to 8 minutes. Stir in chard leaves and continue cooking until leaves collapse and become tender, 3 to 4 minutes. Transfer to bowl with lentils. Immediately drizzle with dressing and toss to evenly coat. Let cool slightly, 10 minutes. Fold in goat cheese, almonds, and parsley. Serve warm, with eggs on top.
WARM LENTIL, POTATO AND VEGETABLE SALAD
Provided by Marian Burros
Categories dinner, salads and dressings
Time 45m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Scrub potatoes; do not peel. Cook in plenty of water in a covered pot until potatoes are tender, about 20 minutes.
- Meanwhile, combine lentils with 3 cups water and bring to boil in a covered pot. Reduce heat and cook lentils in partly covered pot until tender, about 10 minutes.
- Whisk oil, mustard and vinegar in serving bowl.
- Wash, dry and mince basil and stir in.
- Cut onion in large chunks, place in a food processor and process until chopped fine; add to serving bowl.
- Wash, trim, seed and cut pepper into large chunks; process until chopped fine, and add to serving bowl.
- Wash and trim fennel, cut into chunks, and process until chopped fine; add to bowl.
- When lentils are cooked, drain well and stir in.
- When potatoes are cooked, drain and cut into bite-size pieces; stir into bowl; season with salt and pepper and serve at room temperature with whole grain bread.
Nutrition Facts : @context http, Calories 659, UnsaturatedFat 8 grams, Carbohydrate 113 grams, Fat 10 grams, Fiber 20 grams, Protein 33 grams, SaturatedFat 1 gram, Sodium 215 milligrams, Sugar 17 grams, TransFat 0 grams
WARM LENTIL SALAD WITH SAUSAGE
Steps:
- In a saucepan combine the lentils, the water, and the bay leaf, bring the water to a boil, and simmer the mixture, covered, for 15 minutes. Add salt to taste and simmer the mixture, covered, for 3 to 5 minutes, or until the lentils are just tender.
- While the lentils are simmering, in a heavy skillet cook the onion, the carrot, the celery, the garlic, and the thyme with salt and pepper to taste in the oil over moderately low heat, stirring, until the vegetables are softened. Drain the lentils in a sieve, discarding the bay leaf. Add the lentils, the vinegar, and the parsley to the skillet, heat the mixture over low heat, stirring, until it is heated through, and keep the lentil mixture warm, covered. In another heavy skillet brown the kielbasa over moderate heat and transfer it to paper towels to drain. Divide the lentil mixture between 2 plates, mounding it, and top it with the kielbasa.
SARAH'S QUICK WARM LENTIL SALAD
This is a quick recipe I made up one night to use some lentils I had leftover from another time. Use as a side dish or serve with something like cornbread for a vegetarian main dish.
Provided by sonicsarah
Categories Salad
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Combine lentils and chicken broth in a pot. Add just enough water to cover. Bring to a low simmer and cook until lentils are cooked, but not falling apart, about 25 minutes. Add water when necessary in order to keep lentils covered.
- Melt butter in a saucepan over medium heat and cook onion until translucent and slightly browned, about 5 minutes. Add garlic and saute for 30 seconds. Add lentils and their liquid to the saucepan. Gently fold in tomatoes. Season with salt, add in balsamic vinegar, and stir gently. Serve warm.
Nutrition Facts : Calories 266.9 calories, Carbohydrate 37 g, Cholesterol 16.8 mg, Fat 6.5 g, Fiber 16.6 g, Protein 14.4 g, SaturatedFat 3.7 g, Sodium 1034.9 mg, Sugar 5.5 g
More about "warm lentil salad food"
TASTY WARM LENTIL SALAD | LENTIL RECIPES | JAMIE OLIVER
From jamieoliver.com
Servings 4Calories 200 per servingTotal Time 13 mins
- Put all the anchovies and their oil into a blender with 1 tablespoon of liquor from the preserved lemon jar and a splash of water.
- Blitz until smooth, loosening with a little more water, if needed.Trim the broccoli and blanch in a large pan of boiling salted water for 3 minutes, or until just tender, while you quarter the preserved lemon and trim away the seedy core, then finely chop the rind.
- Finely slice the chillies. Drain the broccoli, return to the pan over the heat and toss with the lemon, most of the chilli and 1 tablespoon of extra virgin olive oil.
- Add the lentils and toss for 2 minutes, then divide between plates, drizzle over the anchovy dressing and scatter with the reserved chilli.
WARM FRENCH LENTIL SALAD (VEGAN) - LOVE FOOD NOURISH
From lovefoodnourish.com
BEST LENTIL SALAD RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
WARM LENTIL SALAD {SUPER EASY RECIPE} - SIMPLY STACIE
From simplystacie.net
WARM LENTIL SALAD WITH BACON AND WALNUTS - OLIVIA'S CUISINE
From oliviascuisine.com
WARM LENTIL SALAD MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
WARM LENTIL SALAD WITH CELERY AND CARROTS - ETALK
From more.ctv.ca
WARM LENTIL SALAD WITH PUMPKIN AND CHILLI RECIPE - GOOD FOOD
From goodfood.com.au
WARM BALSAMIC LENTIL SALAD IS A FAVOURITE AT FOOD DAY CANADA
From fooddaycanada.ca
WARM FRENCH LENTIL SALAD RECIPE - COOKS WITHOUT BORDERS
From cookswithoutborders.com
WARM LENTIL SALAD | PC.CA
From presidentschoice.ca
WARM LENTIL SALAD RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
WARM LENTIL SALAD — PATAKS
From pataks.ca
HEALTHY LENTIL SALAD RECIPES | EATINGWELL
From eatingwell.com
WARM LENTIL AND POTATO SALAD – SMITTEN KITCHEN
From smittenkitchen.com
LENTIL SALAD RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
LENTIL SALAD RECIPE | BON APPéTIT
From bonappetit.com
WARM POTATO AND LENTIL SALAD - THE GARDENING FOODIE
From thegardeningfoodie.com
WARM SALAD RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
15 DELICIOUS AND FILLING LENTIL SALAD RECIPES - ONE GREEN PLANET
From onegreenplanet.org
WARM LENTIL SALAD WITH ONIONS + PEPPERS - LUCI'S MORSELS
From lucismorsels.com
LENTIL SALAD {EASY & HEALTHY} - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
WARM SAUSAGE AND LENTIL SALAD RECIPE - LAURA REGE - FOOD AND …
From foodandwine.com
WARM BARLEY LENTIL SALAD WITH ROASTED VEGETABLES - ONTARIO
From ontario.ca
WARM BELUGA LENTIL SALAD MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
THE BEST LENTIL SALAD RECIPE! - GIMME SOME OVEN
From gimmesomeoven.com
WARM LENTIL SALAD WITH BURRATA & BASIL OIL
From camillestyles.com
WARM LENTIL SALAD RECIPE | REAL SIMPLE
From realsimple.com
SEXY LENTIL SALAD | RECIPETIN EATS
From recipetineats.com
WARM LENTIL AND CARROT SALAD RECIPE | FOOD & WINE
From foodandwine.com
WARM LENTIL SALAD WITH ROASTED VEGETABLES - FROM MY BOWL
From frommybowl.com
WARM LENTIL SALAD FROM WORLD FOOD: PARIS, BY JAMES OSELAND
From wellspentmarket.com
WARM LENTIL SALAD — PATAKS
From pataks.ca
20 MINUTE MEDITERRANEAN LENTIL SALAD - EATING BIRD FOOD
From eatingbirdfood.com
WARM LENTIL AND VEGETABLE SALAD - MY NOURISHED HOME
From mynourishedhome.com
WARM LENTIL SALAD RECIPE - TODAY.COM
From today.com
WARM LENTIL, KALE & POTATO SALAD WITH LEMON DIJON DRESSING - SHE …
From shelikesfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love